Copycat Nothing Bundt Red Velvet Cake

This Copycat Nothing Bundt Red Velvet Cake features a rich red velvet cake with chocolate chips and cream cheese frosting, reminiscent of the popular cake.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Servings slices

Calories 431 kcal

Equipment

12-Cup Bundt Pan

Ingredients

For the cake

1 box Red Velvet Cake Mix If unavailable, substitute with white cake mix, cocoa powder, and red food coloring
¾ cup sour cream at room temperature
½ cup vegetable oil
½ cup water
¼ cup mayonnaise
3 large eggs at room temperature
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

For the frosting

8 ounces cream cheese softened
¼ cup butter softened
2 ½ cups powdered sugar
1 teaspoon vanilla

Instructions

For the cake

Preheat oven to 350°F. Grease and flour a Bundt pan. Set aside.
Place all ingredients in a large bowl. Mix on low with an electric mixer until combined, then increase speed to medium and beat for 2 minutes. Pour into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool.

For the frosting

In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium for 2 minutes.
Turn mixer to low and gradually add powdered sugar and vanilla. Once combined, increase speed to medium and beat for another 2 minutes.
Pour frosting into a pastry bag fitted with a standard plastic coupler. Pipe onto cooled cake. Serve immediately. Store covered in refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 431kcalCarbohydrates: 46gProtein: 5gFat: 27gSaturated Fat: 15gCholesterol: 65mgSodium: 344mgPotassium: 201mgFiber: 2gSugar: 34gVitamin A: 402IUVitamin C: 1mgCalcium: 79mgIron: 2mg

Keyword baking, chocolate chips, Copycat Nothing Bundt Red Velvet Cake, Cream Cheese Frosting, red velvet cake

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